Chicken kabobs with fruity marinade recipe
Juicy grilled chicken kabobs with zucchini, onion, bell pepper, mushrooms, and a sweet-savory apricot marinade. These easy chicken skewers are perfect for summer grilling and can also be made with pineapple for extra fruitiness.Try it with Mama's pesto pasta salad, my Oma's creamy potato salad or this authentic Bavarian potato salad and fresh baked bread like baguette or my sourdough rye bread.
Servings: 10 kabobs
Calories: 132kcal
Equipment
Ingredients
Marinade
- 60 milliliters olive oil
- 2 tablespoons apricot jam
- 2 teaspoons paprika powder
- 2 teaspoons dried oregano
- 3 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon salt
Chicken and Vegetables
- 2 chicken breasts
- 1 yellow onion large
- 2 zucchinis large
- 1 bell pepper you pick the color! I love red!
- 200 grams brown mushrooms
- fresh pineapple pieces optional, for extra fruity flavor
Instructions
- In a large bowl, whisk together the olive oil, apricot jam, paprika powder, dried oregano, minced garlic, black pepper, and salt until smooth.60 milliliters olive oil, 2 tablespoons apricot jam, 2 teaspoons paprika powder, 2 teaspoons dried oregano, 3 cloves garlic, 1 teaspoon black pepper, 1 teaspoon salt
- Cut the chicken breasts, onion, zucchini, and bell pepper into about 1½-inch pieces. Leave smaller mushrooms whole and cut larger mushrooms in half or quarters.2 chicken breasts, 1 yellow onion, 2 zucchinis, 1 bell pepper, 200 grams brown mushrooms, fresh pineapple pieces
- Add the chicken and vegetables to the marinade and toss until everything is evenly coated.
- Thread the chicken and vegetables onto skewers, alternating the ingredients as desired. Add pineapple pieces if using.
- Grill over medium to medium-high heat, turning regularly, until the chicken is cooked through and reaches an internal temperature of 165°F or 74°C.
- Remove from the grill and let rest briefly before serving.
Notes
Helpful Tips
- This recipe makes about 10 skewers.
- Two chicken breasts will give you about 2 pieces of chicken per skewer. For more chicken per skewer, use 3 chicken breasts.
- If using wooden skewers, it’s best to soak them in water before grilling, so the skewers don’t char. However, when in a hurry, you can skip this step.
- I prefer using reusable metal skewers because they cook the chicken more evenly.
- Chicken thighs can be used instead of chicken breasts.
- The marinade also works well with pork, shrimp, or vegetables.
Storage
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 3 days. You can remove the chicken and vegetables from the skewers before storing to make reheating easier.
Reheat gently in a skillet, oven, or air fryer until warmed through. Avoid overheating, since chicken breast can dry out.
Nutrition
Calories: 132kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 296mg | Potassium: 424mg | Fiber: 1g | Sugar: 4g | Vitamin A: 681IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg